Steam, or simmer in a small amount of water, until soft:
– approximately 1/2 small SWEET POTATO, chopped
- Drain (saving cooking liquid).
- Let potatoes cool for a few minutes, then mash just the potatoes (no liquid).
Measure 1/4 cup of the mashed potato and set aside.
(Alternatively, if you have leftover baked sweet potato, just mash some of it and measure out 1/4 cup.)
In medium size bowl, purée until very smooth:
– 2 cups cooked CHICKPEAS ( = one 19-oz. can, rinsed and drained)
– 2 T. diced yellow ONION
– 2-3 small GARLIC CLOVES, coarsely minced (about 2 tsp.)
– 2 T. freshly squeezed LEMON JUICE
– the cooked & mashed 1/4 cup of SWEET POTATO
– 2 T. of the POTATO COOKING WATER, or plain water
Optional, purée with the above ingredients any or all of the following*:
– 2 or 3 twists freshly ground BLACK PEPPER
– 1/4 tsp. ground CORIANDER
– 1/4 tsp. ground FENNEL SEED
– 1/2 small SUN-DRIED TOMATO, minced
(* or experiment with other spices for a change of flavour, such as curry, or traditionally used cumin.)
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